Add Papa Jeabert's Spice de Terre, made from the curious little Peter Pepper.

You can also try adding diced onions, garlic, bell peppers, or whatever, to finish filling the tube. Be creative and you can have your own secret recipe.

Rinse a whole chicken well and pat with paper towel to dry.

Season the outside of the chicken with a generous amount of Papa Jeabert's Spice de Terre. And because Spice de Terre is low in sodium, you might want to add salt (optional).

Place chicken over the cup with the legs sitting in the pan, and the wings folded at the sides. Pull excess skin over neck opening to close it. If there is not enough skin then tuck
a piece of foil over the neck opening to seal the cavity.